Stuffed Red Cabbage Rolls

One of the many variations of stuffed cabbage, this is my own take on a "gourmet-style" red cabbage roll. Al dente rice adds texture to the overall meal, and cream of mushroom soup prevents the rice from drying out during the cooking process. Top with lemon sauce.

Prep Time:
25 mins
Cook Time:
50 mins
Additional Time:
5 mins
Total Time:
1 hrs 20 mins
12 stuffed cabbage rolls


  • 1 tablespoon olive oil

  • 1 medium onion, diced

  • 1 pound ground beef

  • 2 tablespoons minced garlic, divided

  • 1 teaspoon salt

  • 1 teaspoon ground black pepper

  • 5 cups water

  • 2 ½ cups uncooked brown and wild rice blend

  • 12 leaves red cabbage, or as needed

  • 1 (10.5 ounce) can condensed cream of mushroom soup

  • 1 (8 ounce) can sauerkraut, drained


  1. Heat oil in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add ground beef, 1/2 of the garlic, salt, and pepper; cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside to rest.

  2. At the same time, combine water and remaining minced garlic in a large pot; bring to a boil. Add rice and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes.

  3. While rice is cooking, bring a separate pot of water to a boil. Blanch cabbage leaves in the boiling water until tender and pliable, 1 to 2 minutes. Shock leaves in cold water to prevent further cooking, and set aside to cool.

  4. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

  5. Add condensed soup to cooked rice. Mix in hamburger mixture.

  6. Fill cabbage leaves with rice and hamburger mixture, wrapping around the filling to secure. Place each cabbage roll seam-side down on the prepared baking sheet and top with sauerkraut.

  7. Bake in the preheated oven until cabbage leaves are slightly wilted, 30 to 40 minutes. Remove from the oven and let rest for 5 to 10 minutes before serving.

Cook's Notes:

I use Bob's Red Mill(R) wild and brown rice blend because it has a slightly nutty flavor and texture.

You can use cream of broccoli or cream of celery soup, if mushrooms are not your thing. I chose mushrooms because it complements the wild and brown rice.

Other vegetables that may complement the mixture are julienne-cut carrots and diced broccoli. Hot peppers or hot sauce may be added to mixture prior to filling, just add to taste.

Nutrition Facts (per serving)

494 Calories
18g Fat
61g Carbs
25g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 494
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 29%
Cholesterol 46mg 15%
Sodium 1023mg 44%
Total Carbohydrate 61g 22%
Dietary Fiber 7g 24%
Total Sugars 6g
Protein 25g
Vitamin C 34mg 170%
Calcium 75mg 6%
Iron 4mg 24%
Potassium 692mg 15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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